Passionfruit, White Chocolate & Toasted Coconut Melting Moments. With the zing of fresh passionfruit and addition of toasted coconut, these biscuits will melt in your mouth.
Cookies
250g unsalted butter, room temperature
½ cup icing sugar
¼ cup passionfruit pulp, juice and seeds
1½ cups plain flour
¾ cup cornflour
1 cup white chocolate, small dice
Filling
75g unsalted butter
1 cup icing sugar
¼ cup passionfruit juice, strained
1 tbsp lemon juice
¼ cup fine coconut, lightly toasted
Preheat oven to 150°C.
Using an electric mixer, beat butter, sugar and passionfruit pulp until pale and creamy. Sift in flour and cornflour; add the white chocolate and work together gently with a wooden spoon until combined.
Using your hands, roll teaspoonsful of the dough mixture into balls. Place the balls on a lined baking tray and use a fork to gently flatten. Bake for 15-20 minutes, rotating the tray halfway through baking. Remove from the oven and cool on a rack.
For the filling, use an electric mixer to beat the butter and icing sugar until light and fluffy. Add the passionfruit juice, lemon juice, toasted coconut and beat all until combined. Lather the icing over the flat side of half the biscuits and sandwich together with the remaining half.
